A rich, sweet-savory stew of beef chunks simmered with peaches, pears, corn, squash, and potatoes — a uniquely Rioplatense creation sometimes served inside a hollowed-out pumpkin.
Ingredients
800g beef chuck, cubed
2 potatoes, diced
300g butternut squash, diced
2 ears of corn, cut into rounds
2 peaches (canned or fresh), sliced
1 pear, diced
1 large onion, diced
3 cloves garlic, minced
400g crushed tomatoes
500ml beef broth
2 tbsp olive oil
1 tsp oregano
1 tsp paprika
Salt and pepper
Fresh parsley
Instructions
1Brown beef cubes in olive oil in batches in a heavy pot. Remove and set aside.
3Return beef to pot. Add tomatoes and broth. Bring to a boil, then simmer 30 minutes.
4Add potatoes, squash, and corn. Simmer 20 more minutes until vegetables are tender.
5Add peaches and pear. Cook 5 more minutes until fruit is warmed through.
6Season with salt and pepper. Garnish with parsley.
7Serve in deep bowls, or dramatically inside a hollowed roasted pumpkin.
Did You Know?
For special occasions, carbonada is served inside a whole zapallo (pumpkin) that has been roasted until the flesh is soft — diners scoop stew and pumpkin together.